Ingredients
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3/4 cup butter
5 oz almonds with skin, 2 oz finely chopped
8 oz all purpose flour (1 3/4 cup)
1/2 tsp baking powder
1 pinch salt
2 None eggs
1/4 cup granulated sugar
1 pinch cinnamon
2/3 cup brown sugar
8.75 oz dark chocolate, coarsely chopped, divided
Preparation
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Heat butter in a small saucepan until light brown, then pour it into a bowl and leave to cool.
Mix the flour, baking powder and 1 pinch of salt. In another bowl whisk the eggs, white sugar, cinnamon, chopped almonds and a pinch of salt until creamy. Fold in the brown sugar and 'brown butter' and continue beating the mixture for 3 mins. Add the flour mixture and stir 3.5 oz of chopped chocolate. Chill for 30 mins.
Preheat the oven to 350\u00b0F. With a small ice cream scoop, distribute approximately 25 mounds of dough on 2 baking sheets lined with parchment paper. Bake for 12-14 mins each and leave the cookies on the baking sheets to cool.
Cut the remaining almonds in half lengthwise. Melt the remaining 5.25 oz chocolate over a bain marie and leave it to cool. Spread about 1 tsp of chocolate on each cookie and arrange the almond halves on the chocolate. Set the cookies aside to dry in a cool place.
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